There’s something so deeply satisfying about a warm plate of enchiladas. I remember my grandma making them on chilly weekends – the smell of cumin and cheese filling the whole house, everyone gathered around the table. It’s a memory steeped in love and simple goodness. And that’s exactly what I’ve aimed for with this recipe: tender shredded chicken wrapped in tortillas, topped with a homemade creamy sauce, and baked with melty cheese — a true comfort-food favorite. This isn’t fancy. It’s honest, delicious, and guaranteed to bring a smile to your face.
Why You’ll Love This Recipe
Let’s be real, who doesn’t love enchiladas? But this recipe takes them to another level. It’s not just about the flavors; it’s about the ease of making them. Forget complicated sauces and hours in the kitchen. This recipe is designed to be straightforward and satisfying, even on a weeknight.
Here’s what makes it special:
- Effortless Flavor: The creamy sauce is surprisingly simple to make but bursts with flavor – a perfect balance of tangy, savory, and just a little bit of spice.
- Customizable Heat: Control the spice level with your choice of mild or hot green chiles.
- Rotisserie Chicken Hack: Using rotisserie chicken cuts down on prep time significantly. Talk about a weeknight win!
- Family-Friendly: It’s a dish that appeals to both kids and adults.
- Make-Ahead Friendly: You can assemble the enchiladas ahead of time and bake them when you’re ready.
Ingredients You’ll Need
Here’s a breakdown of everything you’ll need to create this crowd-pleasing dish. I’ve included measurements for clear guidance.
For the Enchiladas:
- 2 cups cooked, shredded chicken (about 1.5 – 2 rotisserie chickens worth)
- 1 ½ cups shredded cheddar cheese
- 1 ½ cups shredded Monterey Jack cheese
- 8 flour tortillas (8-inch) – corn tortillas can be used but they can be more fragile.
- 1 tablespoon olive oil
- 1 small onion, finely chopped
- 2 cloves garlic, minced
- 1 teaspoon cumin
- ½ teaspoon paprika
- Salt and pepper to taste
For the Creamy Sauce:
- 3 tablespoons unsalted butter
- 3 tablespoons all-purpose flour
- 2 cups chicken broth (low sodium is best)
- 1 cup sour cream (full fat or low fat work well)
- 1 (4-ounce) can diced green chiles (mild or hot, to taste)
- ½ teaspoon onion powder
- ½ teaspoon garlic powder
Step-by-Step Cooking Instructions
Let’s get cooking! These instructions are broken down into manageable steps. Don’t worry, it’s easier than you think!
1. Preheat the Oven & Prep the Dish:
- Preheat your oven to 375°F (190°C).
- Lightly grease a 9×13-inch baking dish. This prevents sticking and makes cleanup a breeze.
2. Prepare the Chicken Filling:
- Heat the olive oil in a skillet over medium heat.
- Add the chopped onion and cook for 3-4 minutes, until softened and translucent. Stir frequently to prevent burning.
- Stir in the minced garlic, cumin, paprika, salt, and pepper. Cook for another minute until fragrant. This blooms the spices, releasing their full flavor.
- Add the shredded chicken to the skillet and heat through, stirring to combine with the spices. Remove the skillet from the heat.
3. Make the Creamy Sauce:
- In a saucepan, melt the butter over medium heat.
- Add the flour and cook for 1-2 minutes, stirring constantly, to create a roux. The roux is the base of your sauce and needs to cook a bit to remove the raw flour taste.
- Slowly whisk in the chicken broth, a little at a time, ensuring there are no lumps. This prevents clumping and creates a smooth sauce.
- Continue cooking for 3-4 minutes, stirring frequently, until the sauce has slightly thickened.
- Remove the saucepan from the heat.
- Stir in the sour cream, diced green chiles, onion powder, and garlic powder until everything is well combined and the sauce is smooth.
- Taste the sauce and adjust seasonings if needed. Add more salt, pepper, or green chiles to your preference.
4. Assemble the Enchiladas:
- In a bowl, combine the shredded cheddar and Monterey Jack cheeses. Set aside about 1 cup for topping.
- Lay out a tortilla. Spread a small amount of the chicken mixture down the center.
- Sprinkle with a bit of the cheese mixture.
- Roll the tortilla tightly, and place it seam-side down in the prepared baking dish.
- Repeat with the remaining tortillas, chicken mixture, and cheese.
5. Bake the Enchiladas:
- Spread the creamy sauce evenly over the rolled enchiladas in the baking dish.
- Sprinkle the reserved cheese evenly over the sauce.
- Cover the dish with foil and bake for 20 minutes. This helps the enchiladas cook through evenly.
- Remove the foil and continue baking for 10-15 minutes, or until the cheese is bubbly and golden brown.
6. Serve & Enjoy!
- Let the enchiladas cool slightly before serving. This prevents burning your mouth!
- Garnish with fresh cilantro, sliced green onions, or a dollop of sour cream.
Tips, Variations & Serving Suggestions
Let’s personalize these enchiladas!
- Spice It Up: If you want more heat, use hot green chiles or add a pinch of cayenne pepper to the chicken mixture or sauce.
- Veggie Boost: Add diced bell peppers, corn, or black beans to the chicken filling for extra flavor and nutrients.
- Different Cheese: Pepper Jack cheese adds a creamy kick.
- Blackened Chicken: Season the chicken with blackened seasoning before adding it to the skillet for a smoky flavor.
- Make Ahead: Assemble the enchiladas and cover them tightly with plastic wrap. Store in the refrigerator for up to 24 hours. Add 10-15 minutes to the baking time.
- Side Dish Suggestions: These enchiladas are delicious with a side of Mexican rice, refried beans, or a fresh salad.
Nutritional Information (Approximate)
(Per Serving – based on 8 servings)
- Calories: 450-550
- Protein: 25-35g
- Fat: 25-35g
- Carbohydrates: 30-40g
Note: Nutritional information is an estimate and will vary based on specific ingredients used.
Ready to Roll?
This recipe for baked chicken enchiladas is a guaranteed winner—a comforting hug in food form. It’s easy to make, endlessly customizable, and always a crowd-pleaser. Don’t be intimidated – give it a try and enjoy the deliciousness! I’m confident you’ll be making this recipe again and again. Happy cooking!
